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Recipes

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dips

TIP SEPARATA

You can assemble your dips prior to your lunch or dinner and keep them in the refrigerator in containers wrapped in Adherente Separata Film to maintain its flavor.

4 dips for your meals

  • 10 minutes
  • 5 people

Ingredients

DIP 1: GUACAMOLE
2 avocados, 1 tomato, 1 chopped onion, Lemon juice, Salt and pepper to taste.

DIP 2: ONION
2 onions, 4 tablespoons cream cheese, salt and pepper to taste.

DIP 3: RED PEPPER AND CHEDDAR
2 red pepper, 1 pot of cheddar cheese, 4 tablespoons cream cheese, Tabasco sauce c / n.

DIP 4: CREAM CHEESE AND CIBOULETTE
200 g cream cheese, ciboulette c / n (you can also use green onion), 1 garlic clove.

Preparation

GUACAMOLE
Peel and chop 2 avocado puree. Add a splash of lemon juice to prevent rusting and mix everything with 1 diced tomato and a small chopped onion. Finally add salt and pepper to taste.

ONION
Sauté the chopped onions until they brown. Mix the cream cheese in a blender and then re-blend with the onion. Pepper and serve.

RED PEPPER AND CHEDDAR
Process the previously cut red pepper with cheddar cheese and cream cheese. Add a touch of Tabasco sauce until you get a thick cream and you’re ready!

CREAM CHEESE AND CIBOULETTE
Mix white cheese with chopped ciboulette. Put salt and pepper to taste. If you like garlic, you can add ir for more flavor.

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